The rhabditid entomopathogenic nematode associated Bacillus cereus and the antifungal compounds produced by this bacterium were evaluated for their activity in reducing postharvest decay of peanut kernels caused by Aspergillus species in in vitro and in vivo tests. The results showed that B. cereus had a significant effect on biocontrol effectiveness in in vitro and in vivo conditions. The anti...

Lactic acid bacteria (LAB) are a diverse group of microorganisms that can be found in natural habitats and used wide range industries, especially the food sector. They regarded "Generally Recognized as Safe" commonly starter culture, probiotics, biopreservative. However, some LAB genera excluded from "Qualified Presumption Safety" (QPS) list due to possibility they have virulence antibiotic res...

Carnobacterium jeotgali strain MS3(T) was isolated from traditionally fermented Korean shrimp produced with bay salt. The bacterium belongs to the family Carnobacteriaceae, produces lactic acid and contains gene clusters involved in the production of lactate, butyrate, aromatic compounds and exopolysaccharides. Carnobacterium jeotgali strain MS3(T) was characterized through extensive comparison...

The ability of the osmotolerant yeast Debaryomyces hansenii to inhibit Penicillium nordicum, the most common ochratoxigenic mould encountered in dry-cured meat products, was evaluated. The antagonistic effect of ten D. hansenii strains isolated from dry-cured ham was screened in vitro using malt extract media and meat extract peptone media with the water activity (a(w)) adjusted to 0.97 and 0.9...

Carnobacterium, a genus of lactic acid bacteria, frequently dominate the microflora of chilled vacuum- or modified atmosphere-packed meat and seafood. In this study Carnobacterium isolates were characterized by phenotypic and molecular methods in order to investigate the association of species and intra-species groups with distinct kinds of meat and seafood. Of 120 test strains, 50 originated f...

Empirically prescribed antimicrobial therapy (ceftazidime, colistin, amikacin, and metronidazole) was given for 96 hours and then replaced by gentamicin for 48 hours and amoxicillin for 3 weeks; clinical results were favorable. The isolate strain was analyzed by the Division of Bacterial Identification (Pasteur Institute, Paris, France). The 16S rRNA gene was completely sequenced. A phylogeneti...

Staphylococcins are bacteriocins produced by strains belonging to the genus Staphylococcus, and these small peptides may be useful as food preservatives. Foodborne pathogens are responsible for considerable mortality and loss of productivity and control in the food industry. Hyicin 3682, a staphylococcin produced by Staphylococcus hyicus 3682, is active against strains of foodborne pathogens su...

The purpose of this study was to investigate the application of natural preservatives as an alternative to chemical preservatives in the production of Doogh. In order to carry out the work, different concentrations (0.25, 0.5, 0.75, 1, 1.5, 3%) of Eucalyptus essential oil were employed to study the growth of Kluyveromyces marxianus in Doogh at 4 °C and 15°C within 9 days.</stro...